This Southern classic gets a healthy makeover! These Heart-Healthy Collard Greens are simmered with lean chicken andouille sausage, garlic, onions, and Creole seasoning for a dish that’s full of flavor but easy on the heart. Perfect for Sunday dinner or meal prepping for the week.
INGREDIENTS
- 6–8 bundles fresh collard greens
- 2 large onions, quartered
- 5–6 garlic cloves, crushed
- 3–4 tbsp unsalted butter (or ghee, clarified butter)
- 6 cups low-sodium chicken stock
- 3–4 chicken andouille sausages, sliced
- Creole Kick seasoning, to taste
- 1/2 tsp dried thyme
- Red chili flakes (optional)
- Salt and black pepper, to taste
- Splash of apple cider vinegar (optional)
DIRECTIONS
- Rinse collard greens under cold water and soak in a salt-vinegar water bath. Rinse until water runs clear.
- Remove tough stems and slice greens into bite-sized ribbons.
- Melt butter (or olive oil) in a large pot. Sauté onions until soft. Add garlic and cook until fragrant.
- Brown sliced chicken andouille sausage for 2–3 minutes.
- Add chicken stock, Creole Kick, thyme, and chili flakes. Bring to a boil.
- Stir in greens as they wilt. Reduce heat to low.
- Cover and simmer for 45–60 minutes. Stir occasionally and adjust seasoning as needed.
- Stir in a splash of apple cider vinegar before serving for brightness.
- Enjoy with cornbread, rice, or your favorite protein.
NOTES
- You can substitute olive oil for butter to reduce saturated fat.
- These greens freeze well—great for batch cooking.
- For more kick, add extra Creole seasoning or a pinch of cayenne.
